Before you cook your Ogbono soup with okra:1 grind the ogbono with dry mill2 cut the okra fingers into tiny pieces. to achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers.3 cut the pumpkin leaf4 cook the beef and stock fish with the stock cubes and onion5 grind crayfish and pepper6 boil some water and step aside

#Ashlab.Okro soup has been one of the most easiest and quickest soup to prepare.some argue that okro takes a lot of time and energy to make,but for me I used the blender method to blend my okro and ogbonno due to the fact that I don’t like the smell that comes from ogbonno,So blending it together with the okro removes the smell and also gives it a nice taste.It’s known as miyan kubewa in Hausa.I love everything about okro soup mixed with ogbonno,especially that part of draw,which makes it fun while eating. Blending your belly pepper,chilly pepper with the garlic,onions and cray fish gives the paste a nice aroma and also taste.Least I forget I used the processed okro because I couldn’t get the fresh okro here .You can cut spinach and add to your okro soup.Don’t forget to wash your hands before you start cooking and also wash all the veggies that needs to be washed.

(For me this is like my best soup 😋and to tell you the truth I don’t use any measurement my bad but that’s it so let’s dive in 🤗)

;-) so tasty and healthy! helps with weight loss and dieting. helped me personally

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 minsServes: 1 MEDIUM POT Native soup of the Efik people, pale and mustardy with distinctive earthy and aromatic flavours from the seeds of the Ibaba plant.

This is the classic Indonesian style oxtail soup with the soup based and slow cooked oxtail.

I had tried oxtail many times but never cooked it myself..... so I decided to try a recipe and it turned out beautifully!!!

I love it, it's very easy and not time consuming.😃 #kitchenhuntchallenge

A simple yet elegant soup. Original and distinctive.

amazing recipe. Easy to prepare and low calorie. So much flavor

I like this recipe because my kids love it they use to eat it with jam but I prefer eating with the soup

The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied.Please adjust the flavoring ingredients to taste. It's better to add a generous amount of cabbage, which is sweet and delicious. Make a soup that's a bit sweet and a bit rich. You can't skip the rice porridge as 'shime' - the final part of enjoying a hotpot! You could alternatively add some Chinese noodles to make champon. You can't leave out the Chinese chives and cabbage, but otherwise just use whatever vegetables you have in the refrigerator like carrots, leek, bok choy or any type of mushroom. For about 3 servings. Recipe by Chisapu-